This Caramelized Pear and Balsamic Chicken recipe, despite being fairly easy to make, is truly outstanding as far as flavor is concerned. A definite must-try!
Pat the pieces of chicken real dry and then sprinkle them generously with salt and pepper.
Melt the ghee in a large, skillet set over high heat. When the pan is hot enough, add a few pieces of chicken, nice-looking side down, and cook them without moving them for 3 to 4 minutes, until they turn opaque about half way up and develop a nice golden crust. Flip the pieces of chicken and cook them for another 2 to 3 minutes, until golden. Remove to a plate.
Note that you want to avoid overcrowding the pan and need to make sure that there is plenty of space around each piece of chicken for air to circulate freely, about an inch or so. Chances are you will have to cook your chicken in 2 to 3 batches.
Once all the pieces of chicken have been cooked, put the skillet back over the heat source, lower the heat to medium and add the pears. Sauté them for about 30 seconds, until softened and slightly caramelized. Remove to a plate
Add the chicken stock, fresh pressed apple cider, balsamic vinegar, mustard and spices to the skillet and mix with a whisk until well combined and the bottom of the pan has been completely deglazed.
Return the chicken to the pan, cover and allow the meat to simmer in the hot liquid for about 15 minutes, flipping it once or twice.
Dilute tapioca starch in 1 tbsp of water and pour that in the hot sauce. Delicately whisk it in (move some of the pieces of chicken out of the way to free up a little bit of space up if you have to) and let that sauce simmer for at least one minute, until thickened.
Return the pears to the pan, kill the heat, cover and let stand for about 5 minutes, just to reheat the pears.
Transfer to a serving dish, garnish with chopped pistachio and drizzle with reduced balsamic, if desired.
For an additional kick, serve with optional crumbled Roquefort, Gorgonzola or Danish Blue Cheese.
Notes
*To make a balsamic reduction, simply bring a good amount of balsamic vinegar to a boil (i.e. 1 or 2 cups) and then let it reduce by 75% to 85%, until it becomes thick and syrupy. Keep in mind that it will get even thicker as it cools down, so don't overdo it.